ask jo

hi heather,
I love that show. I did not see that particlar episode but it all comes down to sterilizing. be sure to thoroughly boil the jars and lids and place on a rack upside down. add the lemons and brine and push the lemons down firmly into the jar. cover with brine and seal with a serilized lid.
have you checked the website for tips on that episode?
I also recommend stephanie alexanders ‘cooks companion’ cookbook – the preserved lemon recipe is easy to follow and works well.

Jo

First off, Karina congrats on making a white chocolate ganache, as white chocolate is very temperamental. Ganache is kinda funny they keep for a couple of weeks, so just keep the remainder in the fridge in a sealed container. Freezing will cause it to split, curdle and go icy.

Jo

Hi Dianne.

Here’s one of my favourites……

Perfect Cup Cakes

Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 10 standard cup cakes

125g unsalted butter, softened
2/3 cup (150g) castor sugar
1 tsp vanilla extract
2 x 60g eggs
1 ¼ cups (185g) plain flour , sifted
2 tsp baking powder
60g (1/3 cup) desiccated coconut
1 teaspoon vanilla extract or seeds from 1 fresh vanilla pod
80mls milk or buttermilk

Preheat oven to 200C. Place, 10 x 1/3 cup capacity paper cases into the muffin pans.

Attach the flat beater to the standmixer. Add butter, to the mixing bowl. Turn to speed 2 and beat for 1-2 minutes or until light and aerated. Add about 1/3 of the sugar and the vanilla and beat on speed 8 for 2 minutes, or until very light and fluffy – adding the remaining sugar during the mixing and beat for another 3 minutes(adding the sugar in one go, can cause the butter to chock- this effects the final texture of the cake)

Wipe down the sides of the bowl occasionally with a spatula.

Add the eggs one and a time and mix thoroughly in between each addition. Turn off the mixer and add about half of the flour, coconut and milk, then turn to speed 1 and mix until just combined, before adding the remaining flour, coconut and milk. Do not over mix, or the cup cakes will become tough.

Carefully divide mixture into the paper cases, only filling each case to about half full.

Bake on the center shelf of the oven for 15 minutes. Allow to cool completely before icing.

I love cup cakes too! And this recipe doubled well and other flavours can be added.
Also check out the forum – I am sure many would love to pass on there favourite recipe

J

Hi Michael,
No I would not use the food grinder to do this. Toffee and praline is very
brittle and I would be concerned it would damage the grinder. The grinder is
great for meats (raw and cooked, fruits and vegetables and some nuts).

The KitchenAid food processor (using the all purpose blade) is suitable to
grind toffee in small batches. I would have the motor running and add the
toffee pieces through the small food chute.
Jo

Hi Joy,

This is difficult for you and I completely understand….. my son use to be
very allergic to dairy -
The only other successful choices for you are a butter cream (made with
Nutalex, icing sugar, cocoa and a little melted chocolate) or a marshmallow
frosting.

I have been remotely successful with slowly incorporating a little tepid soy
milk into melted chocolate with extra butter (temperature plays a huge role
in the success of this) Vita Soy has been the most successful. Have you
tried using the soy cream chese 0 does this incorporate with other
ingredients – I have not tried – but again similar temperatures are the key
to success. If they are too different the mixtures will surely spilt and or
seize

Have you looked on the Sweet William web site?? Perhaps they have some
recipes you can enjoy?

Do you have a copy of ‘Friendly Food’ Food for life – Murdoch Books.
Has great recipes I know would interest you.
Good luck and thank you for your lovely comment
Jo

Hi Monica,
great question and one i am often asked. the satndmixer and processor are in someways interchanagable. they both will do an excellent job across the board. however, yes sometimes times the processor or stndmixer can be better some recipes. ….. it is a technique thing.
i am so pleased to let you know you can do fabulous pastry in the standmixer . have a look at the French Lemon Tart on the petermcinnes website. it is one of my very favourite recipes! the hazelnut pastry is delicious. if you do not want to use the hazelnut meal simply add a little more flour.

many purchase a standmixer and then at a later date get a processor too – just beacause we all want both – I use one or the other if not both every day (and not just beacause i write recipes – but within my own household cooking).
I hope i have helped you – enjoy your mixer / processor.
the next biggest decision is the colour to choose!

J

Hi Greg,
what a fabulous Christmas present! The flat beater (white powder coated) is used most of the time for all recipes – about 95% really – it is like the wooden spoon for the mixer / the metal whisk is for whisking eggs and cream – when you need aeration. The dough hook is for kneading pasta and bread.

Next month my Christmas pudding recipe will be released – my secret ingredient is Guiness! Are you registered for the newsletter? If not keep your eye on the recipe website – I guraantee the recipe is sensational!

Jo

Hi vicky,

funny you should ask! oh i hope so and it may just be something that we are ready to do.
thank you for your lovely comment and stay tuned!
J

Hi michele,
Fabulous. have a good read of my sausage recipes on the peter mcInnes website.

But here a few tips:

* have seconf pair of hands – really helps until you get the hang of it.
* mince the lamb, adding all the flavourings and seasonigns you want. (lamb and sundried tomatoes, crumbled fetta, basil or oregano, plenty of black pepper is one of my favourites)
*the sausages will not be too nice if very lean, so the pork belly if good or lamb fat.
*mix the filling together very well with the flat beater until
* oil the stuffer lightly with olive oil – depending on the size of the skins you are using- sometimes they can be tight. I like to use fresh natural skins (these can be hard to find – only specialty butchers seem to have them now)
* fill on speed 2 or 4 until you get the hang of it.
* don’t over fill or trap air or the sausages will split when cooking

delicious!! have fun
Jo

Jo

Hi Jade, of course i remember you – how nice to hear from you. Do something else – eek… we work in the best industry there is!
Hope to hear you have not gone too far left of field.
Take care
jo

oops sorry fiona – you are right. i have just spoken with ben from head office(who solves all problems)! and he is looking into it right now.
please try again and thankyou for letting me know.
you will be delighted with the recipe – it is one of my favourites!
jo

Hi Jodi,
Not sure what you are asking – ‘how much’ …. are you enquiring about the amount quantity the recipe makes (about 1.2 litres)or cost of the ingredients?
the recipe of course is free on the peter mc innes website
please let me know
Jo

hi julie,
have a look on http://www.petermcinnes.com.au – there are some delicious recipes –
jo

hi macca,

mascavado sugar is exreamly popular in recent years because it is full of flavour and quite unrefined as conpared to white surgar or standard brown sugar. As it is unrefined it retins nutrients that are normally lost in other sugar production. it is not new at all and has been known for hundereds. i have many indaian recipes from very old cook books which use it. it is however relatively new to Australian cooks.
It’s flavour is very rich and full and can add a little extra depth and health benefilts to recipes. It

it’s sold at specially food stores such as essential ingredient or try david jones food hall or many other specialty food stores. Rich or dark brown sugar can be used as a sunsistute but the texture and flavour will not be as rich and the result can be thinner if the mascavado is not used.

it is definately worth trying if you want your chutney to be super special!

the standmixer – oh so worth the wait…. have alook at my recipe data base too – http://www.petermcinnes.com.au

there are over 200 recipes to choose from – you might like to register for the newsletter and get the free recipe updates each month.

thanks for an interesting question – would love to know how the chutney goes
Jo

hi sharon,

yes you have much to consider. you are indeed a passionate serious cook and your questions are the best i have had in months. i understand the lack of space in your kitchen / appartment and yes the processor does demand space – but it will truely fill all the gaps you have with food preparation!

however, there is another answer as many additional attachments are available for the standmixer. initially i would suggest two or three. there are 8 basic attachments and then others could be purchased. have you seen the attachments at your retailer?

I would suggest the rotary shredder slicer – which has a three set drum attachment and then an additional three drum set – (6 in total)these drums allow for continual slicing, shredding, grating and various grindings such as preparing your own almond meal – which is delicious and produces a wonderful flavour in cakes and pastries.

the food grinder attachment which would allow you to mince meat, mince cooked vegetables and meats and crush biscuits

and the cirus juicer which quickly juices citrus fruits.

the blender is fabulous for batters, drinks, some curry pastes, cocktails and of course ice etc – but NO i do not recomend it repalce the processor.

the Artisan processor does have three bowls and yes they do stack inside each other but you require space for the box of blades and the juicer. the bowls can be used seperately. the processor is the best on the market and as high in quality and performance as the standmixer.

the bowls for the processor are best handwashed – or they may discolour and scratch in the dishwasher….in time after much use the bowls will scratch – evenually – this can not be helped with constant use.

the attachments for the standmixer can be popped away (out of the boxes) but yes you will still need to store them (I have a dedicated draw in my kitchen for all the standmixer attachments)

I hope i have asisted you? it really is a choice between the Artisan processor or extra attachments for the standmixer.

let me know what you decide and maybe have a look at some of the recipes on the website – these may help you make the decision.

happy cooking
jo

for your beloved scones I think you could pop the ingredients into the standmixer and sucessfully combine the mix very quickly with the falt beater. I am very happy with the result with short pastry and pumpkin scones (but must confess i have not as yet made a traditional scone in the mixer. but i do feel it would work.

Hi leean,
I need to see the recipes to look at the butter, sugar balance. my feeeling is the recipes are for dense cakes.

But some general tips to help

1. yes reduce the temp expecially in a fan forced oven. for general baking i prefer a static oven (no fan)
2. to produce a soft mosit but not dense (velvet) texture bake for about half the time, then cover cake securely with a greased sheet of foil and bake covered. This steams the cake through and changes the texture. this is only useful for large cakes bigger than 22 cm.
3. investigate a couple of other chocolate cake recipes. good recipes are available from classic sources such as The Womens Weekly cookbooks and Donna Hay
4. on the http://www.petermcinnes.com.au website I have two great chocolate cakes – one is a choclate beetroot the other a ‘mud’ cake – perhaps you do not want this one! we plan to add many other cake recipes through out the year……

I also highly recommend this lovely simply one bowl cake from a wonderful food writer Maurean McKown – from CRAVE a passion for Chocolate – this is easy simple family style recipe. maurean has a supurb selection of cakes in this wonderful book.

185g self raising flour
1/3 cup dark cocoa (the best you can find)
125g unsalted butter, softened
150g caster sugar
3 x 60g eggs
125mls milk
1/4 cup dark cocoa
50g unsalted butter, softened
250g icing sugar, sifted
1 tsp vanilla extract
3 tabs milk

1. Preheat oven to 190 C / 170 C if fan forced. grease 2 x 18cm cake tins and line the bases with baking paper.
2.Sift the flour and cocoa together. Attach the flat beater to the standmixer. Combine the flour and cocoa, butter, sugar, eggs and milk. using speed 4 mix until combined. Increase to speed 6 and beat 2 minutes.
3. Divide the mixture between the two pans and smooth. Bake 25 minutes. Allow to cool completely before filling & icing the cake.

For the frosting: place the ingredients into the mixing bowl. Attach the flat beater, mix on speed 4 until light and fluffy.

Hope you enjoy this cake. Good luck!

Jo

hi shazz,
i have to tell you my very favourite chocolate book is CRAVE , A passion for chocolate
maureen mckeon (who is a special mentor and friend of mine) took 20 years to put this incredible book together. it has remarkable recipes, tips and instructions….. and so many truely delicious cakes.
please invest in a copy – you will love it! sold at all good book stores – and of course maureen loves her kitchenaid stand mixer.
happy cooking
jo

hi marie,
i have checked not only with customer service at peter mcinnes but some of the helpful and special kitchenaid authorities at head office on your question.
in simple the artisan food processor is a whopping 650 watts, has a large capacity 2.8 litre work bowl and a wide food chute but NO it will not hold the amount you are wanting.
For these quanities it is definately recommended you purchase a commercial processor such as a hobart.

I hope we have helped you
good luck & happy cooking
jo

pleasure! please let me know your favouite Thai recipe!
Jo

hi christine,
usually speaking muffin size cakes will take about 20 – 22 minutes to cook. chocolate actually smells delicious and chocolately when it is nearly ready…. so keep your nose tuned! do not over mix / process the mixture as this will casue it to ‘peak’ in the little cups.

happy cooking
jo

Hi rosemary,
I have emailed you appart from this answser and am delighted to hear back from you that you are now feeling happyier with your processor.
but see below for the main points on how to easily use the processor:

1. if food is firm or frozen in texture, add it to the small food chute, (for small amounts) or large bowl (for larger amounts) dropping it into the bowl while the motor is running
2. tear bread or cut large foods into pieces suitable to the size of the bowl – ie tear the bread up so it can be thrown around the bowl and easily chopped

I mostly drop food into the bowls as find this so quick and easy. Please have a look at the recipes on the website http://www.petermcinnes.com.au there are many greats and lots written and tested by me for the processor.

Keep in touch and I look forward to hearing you rave soon about the processor – you have mentioned you love your standmixer – soon you will love the processor too

Happy Cooking
Jo

hi robyn,
the food processor is super fast and works really well, particularly for a larger quantity… but yes there is always that pesky piece that fits inbetween the blade and cover. I pop this piece into the bowl with the all pupose blade and chop it up!
do you have a standmixer also? there is a terrific attachment – the rotary slicer & shredder. it has fine and course drumbs which shredd & grate very well. I use this attachment almost daily.
parmesan stores well in the firge in a sealed container – i always have some on hand.

happy cooking
jo

hello,
thank you for your lovely email.

i find low fat & low sugar desserts difficult. as playing around with the fat and sugar balance throws the result out. I tend to stick with original recipes and eat less of them!
i am also trying to include less of the ‘bad stuff’ with my teenagers and actually only have sweets, biscuits etc once a week or as a treat!

you can however look at low fat recipe books… weight watches do have some that seem very good. the monthly magazine also has many ideas.

the macarrons are delicious – YES! so i would leave them as they are and have only 1 or two occasionally.

happy cooking
jo

Hi katherine,
what a lovely email and i am so delighted you love the culinary gadets. your cinnamon mixer is beautiful too.

check out the recipes at http://www.petermcinnes.com.au – there are hundreds you will like! I am not sure if i mentioned you can subscribe to a free newsletter and get three free recipes each month too. the forum is also very popular – its all on the website.

happy cooing and i am so pleased you enjoyed the gluten free show

jo

hello again,

i have never made coconut butter. but thinking about the softness and composition of the fresh flesh i still feel the rotary shredder (with fine drum) or the food grinder could be the best options? the food processor using the small bowl could be another.
the strainer is only used for pulp soft fruits and vegies such as totmatoes, raspberries, kiwi fruit, roasted apples etc (foods that go to liquid or puree).
I do not think the roasted coconut or any coconut is suitable for the strainer.

I hope this helps.

Hi Angie,
The beautiful Candy apple colour was created in celebration and for the purpose of the 90th anniversary of KitchenAid. Only a standmixer was created as its the standmixer that was celebrating its bithday. So I am sorry there will NOT ever be a processor or blender in this colour.
Many people use this individual colour as a feature in their kitchen and choose a blender in almond cream, black or metalic silver as they compliment Candy very nicely.
The new blender is sensational with fabulous power and yes a great touch pad – I love using it.
Happy Cooking
Jo

Hi Katrina,
Yes, as i thought you have an American ice cream attachment and will need another drive shaft & dasher. These can be easily ordered from a local retailer.
please call the cusomer service number (Peter mcInnes) 1800 990 990 and ask for customer service. The girls will give you the details of local retailers or repairs.

Good luck – once you have the correct Australian parts for the ice cream bowl you will be wiping up batches constantly

Jo

H,
A second bowl is essentail! Goodness it is handy to have one on hand and the size is really up to you. The attachments them selves are desighed to do within 1 mm of the bottom of the bowl – even the big 4.8 litre bowl. This means you can happily cream 50g butter with 2 tbsp sugar or whisk 1 egg yolk with a little sugar… it doesn’t look like much in that huge bowl but the attachment will do it. The 3 litre bowl doesn’t in any way work differently it simply holds less and maybe makes us feel better using small amounts like 1 egg yolk with a little sugar!’ The 3 litre bowl is cute and compact. I have an extra 4.8 litre and the extra 3 litre – often i am using them all!

Happy Cooking
Jo

Hi Susan,

Your question is a very popular one, I am regularly asked which appliance is the best or best suited. It is not a cut & dried answer.

The attachments for the standmixer are terrific and as you understand, they all have different roles. The rotary shredder slicer with various drums is just fabulous. I use my daily and find it super quick and easy. The food grinder is for obviously mincing of meats, chicken, seafood – but also will mince / kind of grate firm cheese and cooked or raw fuiits and vegetables. You can also grind up biscuits – say for a base of a cheesecake. But keep in mind the shape when grinding / mincing in this attachment will be ‘in spirals’ – like mince. The strainer is really best for seperating the skin, pulp and seeds from the flesh of cooked or very soft fruits & vegetables…..

A food processor will process / chop meat to a fine paste – not formally ‘mince’ it. The processor will also process or chop a soup to a puree. The slicing and grating action is also very good and of course you can process and chop biscuits for a cheesecake base. The processor holds a large amount , but once the bowl is full you need to empty it and then continue. The attachments on the stand mixer are free flowing so there is less stop and starting for larger quantities. The processor has three bowls – very handy for small amounts and three step recipes (ie carrot cake – blend the batter in the large bowl, the grating of the carrot in the medium bowl and the cream cheese frosting in the smaller bowl).
A blender is senational for blending drinks, cocktails and soups and of course it will crush ice.

I find i like the attachments on the standmixer very much and use them often, but then again I use the food processor regularly too. The main use for the blender is my general life is for smoothies and ice.
Most people seem to purchase the standmixer then add the odd attachment and often the processor.

I hope i have helped you and not confused you further.
Happy Cooking
Jo

Hi Eugenio,

How fabulous to hear from you. it was such a quick trip tp Ohio. But it still stands in my heart as the best time ever! I have loved KitchenAid for so many years and have dreamed of visiting the factory (yes i really have). So for me a trip i will nover forget and i hope to go back again some day.

Thank you for your nice comment about the video and yes I bet your ice cream will be absolutely delicious with the amazing vanilla beans. I am not sure how your ingredients differ to ours? But the sucess and creamy consistency of home made ice cream depends on the fat content of the milk & cream and the balance with the sugar (all of this contributes to eliminate ice crystal formation). A recipe booklet comes with the ice cream bowl but the recipes are unsuccessful for the Australian market as our ingredients (and measurements) differ so much.
Please stay in touch and let me know how your recipes are coming along.
Regards to you
Happy Cooking
Jo

Hi lisa,

I am sorry you are thus far not happy with the processor.
I will list all my tips here but following these instructions if you are still unsure – let me know and i will call you and chat it through.

I think the problems you are having could be around the large or small bowl. I find the small bowl is much more suited to finer processing.
As an example this is the bowl I use for curry paste mixtures, pesto etc. try the smal bowl for the nuts i think you will have a better result… and may need to add additional oil (just ba little). You can also try adding the food through the small food chute as the motor is running. I prefer this method often depending on what foods i am processing.

Without a little oil / water etc the spices and herbs simply do not grind as the applaince is a processor and chops the mixture. It is not an actual food grinder that forces the mixture through moving plates. I am not sure a processor can make peanut butter? Have you made peanut butter or date balls previously in a food processor?

Processors are excellent for chopping, quick mixing, slicing, shredding, chop mixing which is great for mixtures such as pastry and kneading dough (using the white plastic blade) It also produces a good quick mix cake and chops meat / chicken / fish etc for meatballs & meatloaf.

The KitchenAid mixer is very powerful and turns at 1700 RPM and is a strong syudy semi commercail quality.

I hope have helped you. Please let me know.
Jo

Hello,
The food processor has a wondeeful selection of blades (in beautifully crafted stainless steel). The standard box set that comes with the processor has three discs – one for thin slicing, one for thick slicing and a course shredding disc. I use these for many mnay slicing & shredding recipes and a terrific coleslaw.
The additional accessories pack contains wonderful extra discs allowing you to further slice,further shred, julienne, crush ice, cut french fries- I must say i like this particular disc)etc etc. Most people are more than happy with the standard discs and use these constantly.
Please have a look at my recipes on http://www.petermcinnes.com.au There are lots with the food processor – i think you might enjoy them.

I hope i have answered your question.
Happy Cooking
Jo

Hi Danae,
thank you for your lovely comment! I am also thrilled you are getting lots of great info some the site. Nut butters – yes I wish it was more cut and dried then it is.
The food grinder has a large plastic ‘worm’ – for want of a better term in side the workings. This ‘worm’ turns and pushes the nuts along into the sectiion which grinds 9thgis section is metal and grind the food into a very small particle. Nuts seem to get stock inside this worm and cause the attrachment to jam. If nuts do get through alng the wrom – they do grind down with persistence but the result is not good because nuts are too oily.
I also find it slow going and not a good result. I therefore do NOT recommend the food grinder for nuts. I use the grinder for spices and grain base mixes ie lentil flour.

The rotary shredder slicer attachment has a series of drums of various sizes. I use the ‘fine’ drum to make my own almond, hazelnut or macadmeal meal. This attachment will not grind small enough for a butter. But does fabulous fine grating.

Th KitchenAid food processor has 3 various bowls. I make nut butter in the small bowl adding extra oil (extra almond oil if processoessing almonds, peanut oil for peanuts etc) to help facilitate the mixing. The result is a little chunkier than a commercial nut butter but delicious!

I hope I have answered your questions.
Happy cooking
Jo

Hello Susan,
Firstly, I have to thank you for such great instructions and such a beautful lemon cake to make. I am delighted to say my result is really good. This means it is all in the mixing. ( and we can fix that).
So I am going to send you a personal email of explanations and step by step images of my testing & result, but also write my next blog on ask jo about this whole topic.

Can I please share your delcious recipe with all the readers of ask jo? – we will call it Mrs. Eriksons Lemon Tea Cake…. you must receive credit for this cake – its texture is fabulous.

I would also love to ask readers to make it and send in their response too. I will email you tonight with the result and begin the blog (if you approve).

Don’t worry you will be producing your own wonderfu; cakes again very soon
It is the mixing or weighing or ????? i will solve it with you.
Jo